Fall is finally here and so is my favorite harvest coffee drink, pumpkin spiced latte. Make fun of me if you will but I am one of those crazy ladies who’s in line at the crack of dawn on the first day of fall to order a satiating autumn beverage. Yes, it might still be 80 degrees outside, but knowing that cool weather is right around the corner makes me giddy with joy. It’s the little things, you know?

To celebrate all things fall, why not permeate your entire home with the spiced smells of a scrumptious pumpkin latte? This slow cooker version is a cinch to make, costs a fraction of the high-end coffee shops, and I even have a vegan version included. Hope you fall in love with this recipe as much as I did. Happy Eating!

Ingredients:

6 cups fresh brewed coffee (I use cold brew also)

4 cups milk (or use almond milk if doing a vegan version)

1 cup heavy cream (coconut milk if vegan)

1/3 cup sugar

½ cup pumpkin puree

1 Tbsp. pumpkin spice

1 tsp. vanilla extract

Whipped cream or whipped coconut milk for garnish

Sprinkle of cinnamon

Directions:
Using a whisk, mix all ingredients up to the vanilla extract. Set the slow cooker on high for 2 hours and stir after every 30 minutes. Serve in mugs and top with garnish of choice.

SHOP THE POST

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.